Description
Rich and creamy.
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 ½ cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1 cup cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Pour milk for pumpkin layer into large bowl. Add pumpkin puree
- pudding mix
- cinnamon
- ginger
- and cloves and whisk until thoroughly mixed. Let sit until thickened
- about 5 minutes.
- Meanwhile
- beat cream cheese
- milk
- and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer.
- Spread thickened pumpkin mixture over top. Cover and refrigerate until set
- about 4 hours.
Prep Time: 20 mins
Total Time: 4 hrs 20 mins
Servings: 8